Recipe or source entry
Artichokes a L'Italienne
These are prepared in the manner described in the foregoing article, except that, when about to finish them, brown Italian sauce must be substituted for plain sauce or gravy.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/artichokes-italian.html- Legacy revision
8531e8373e9b- Source checksum
175694995a3f80bfed339010ebe3555c55b26f8067fac416bd4f6f53ad9dc638- Legacy text checksum
e6047b5280b6cf6967946a4bcf8587f852ab4284542a156a6e7cd733eb038b2c
Cite this page
Artichokes a L'Italienne. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/artichokes-italian.html